Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking.

Season with dried oregano (7), cover with a lid (8), and let cook for about 10-15 minutes on medium-high heat. After the indicated time, remove the garlic (9). Lay the swordfish slices (10 ...